The Research Of Protein Feed Production By Muti-strains Fermentation With Citrus Peel

Citrus is one of the most common fruit in the world.Citrus have a wide distribution and a large output. In 2015, Chongqing’s citrus planting value reached 11.1 billion yuan.As for Chongqing’s citrus growers,it has become a big source of income.With the development and utilization of citrus in China has changed from pure fresh Fruit consumption to drive the related development of citrus processing industry.Of course, fruit peel often is abandoned. We usually deal with citrus pulp by sanitary landfill,but a large amount of citrus pulp will pollute the environment.Single Cell Protein feed, mainly refers to cell biology by fermentation of yeast, bacteria, mildew and algae.Single cell protein feed has high protein content and complete nutrition composition.The single cell technology can be used to the recycling utilization of citrus pulp.On the choice of fermentation strains, more than bacteria that common used types, we also hope to look for safe and efficient degradation bacteria on natural corruption citrus peel.Fermentation technology is microbial solid fermentation.To use local agricultural by-products as auxiliary materials in fermentation.It can improve the nitrogen of contentfermentation substrat.The main fermentation conditions are analyzed and summarized, the main conclusions are as follows.1.experiment through corrupt citrus peel to pick microbial in natural.Then for citrus peel contains main macromolecular substance cellulose and pectin to utilize selective cultivations for getting strain.The strains obtained by the DNA extraction, PCR amplification, TA cloning, DNA sequencing.It is finded that aspergillus oryzae and trichoderma konigii has the characteristics of safety and efficiency, so the select they for the main components of the fermentation experiment strains.2. In mixed fermentation, Finding the best ratio of crude protein after fermentation with the three strains(aspergillus oryzae:trichoderma konigii:candida tropicalis)is1:2:2 in bran group,about 32.798%.The bean cake group get the most crude protein in ratio of 1:2:2or1:1:1,more than 33%.3.The optimizing fermentation conditions as follows: fermentation time 84 h, 33 ℃ fermentation temperature, moisture content is 70%, supplementary material dosing ratio 5%, microbial additive amount of 0.4 ml/g.4.Through lighting and shading fermentation experiments, it can be got that light can be used as a growth stimulation condition to increase the crude protein content of fermentation production about 8%.4.The two experimental strains isolated from decayed citrus peel continuous training in citrus peel residue medium.The result of they has no obvious decline., the effect of fermentation strain is stable.5. After fermentation,citrus pulp not only increase crude protein and s10.The contrast of the production is feed standard GB/T 5916-2008.In bran group, production’s crude protein is 30.95% after fermentation.In bean cake group,it is 32.36%.They both more than 20% of the standards.Production’s ash content is less than 4% and meet the standards < 8%.Soluble protein reached about 6 times than before.Rich soluble protein content forage is good to animals’ digestion and absorption.